Simple Sautéed Cod with Fresh Tomatoes and Green Beans

Even if you’ve never cooked fish in your life, you’ll be able to make this delicious, Spanish inspired meal…

Sautéed CodSimple Sautéed Cod with Fresh Tomatoes and Green Beans is a simple dinner that is inspired by some of the more rustic cooking from the coast of Spain. It has very few ingredients and is super simple, but the flavours of the ripe tomatoes make it rich and delicious. This is Mediterranean simplicity at its best.


2 thin, de-boned fillets of fresh cod or other lighter white fish like sole

10 to 12 ripe cherry tomatoes, halved

1 bunch of green beans

Fresh basil

1/4 cup olive oil

1 tbsp unsalted butter

1 small red chilli, diced (or dried chilli flakes)

Sea salt




Bring a pot of salted water to a boil

Boil the beans for about 4 minutes, then remove them from the water and put them into a bowl of ice water

Heat a cast iron skillet (or a saucepan) to MEDIUM-HIGH

When the skillet is warmed, add the butter and let it melt, lifting and tilting the skillet to cover the entire bottom

Toss in the green beans and season with salt and pepper

Sautée for 5 minutes

Remove from heat and place beans onto plate

Sautéed Cod with Tomatoes

Remove the cod from the fridge at least 20 minutes before cooking and pat it dry with paper towel

Add olive oil to a saucepan and heat to MEDIUM

Crack some sea salt over the fish (don’t put fish in the pan yet)

When the oil in the pan is shimmering, carefully add the cod to it (it should crackle and spit a little, but if it seems like a lot, turn the heat down); let cook untouched for about 90 secs

After about 90 secs you should see the edges of the cod start to turn opaque; when this happens tilt the pan to one side so the hot oil collects in a pool

Repeatedly spoon the oil over top of the fish until it begins to flake; this should take about 3 minutes

After the fish has begun to flake, add the ripe tomatoes and a small handful of fresh basil and let cook undisturbed for 90 seconds

Turn off the heat

Using a spatula, life the cod out of the pan and place it on the green beans

Let the tomatoes cook in the warm oil for another 90 seconds then stir the mixture and spoon it over top of the entire fish

Serve with lemon and, if you like, some fresh bread


  • Graeme McNeil says:

    Looks fantatsic – except I don’t like tomatoes….
    Any alternative suggestions? Sliced peppers?

    • adriensala says:

      Hey Graeme,

      Sliced peppers would definitely work but you’d have to cook them off a little more. If you used roasted peppers, even the store bought kind, you could just about do them exactly the same as the tomatoes. Anyway, what’s your issue with tomatoes, man?!

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